Fried Chicken Wings Recipe

Trim & Pat Dry

If whole wings are used, separate into drumettes and flats and remove tips if desired. Pat wings dry thoroughly with paper towels.

In a bowl or resealable bag combine 1 cup buttermilk, 2 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the wings and turn to coat. Cover and refrigerate at least 2 hours, preferably overnight. This tenderizes and flavors the meat.

About 30 minutes before frying, remove wings from fridge to come closer to room temperature. In a large shallow bowl or rimmed baking sheet, whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Shake off excess buttermilk from each wing, then dredge wings in the flour mixture, pressing so the coating adheres. Place coated wings on a wire rack set over a baking sheet. Let them rest 10–15 minutes to help the crust set.

Pour about 6 cups neutral oil into a deep heavy pot or Dutch oven (use a thermometer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown slowly and steadily without smoking.

Fry wings in batches so they don't crowd the pot (3–6 wings per batch depending on pot size). Fry for 8–10 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). If you prefer extra-crispy wings, you can fry twice: first at 325°F (160°C) for 6–7 minutes, remove and rest 5 minutes, then raise oil to 375°F (190°C) and fry 1–2 minutes until deeply golden and crisp.

Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain. Season immediately with a light sprinkle of salt if desired.

While the wings fry, make the buffalo sauce. In a small saucepan over low heat melt 4 tablespoons unsalted butter. Stir in 1/2 cup hot sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and warmed through, then remove from heat. Taste and adjust balance of heat, acidity, or sweetness.

Place the hot fried wings in a large warmed bowl. Pour the buffalo sauce over the wings and toss gently until all wings are evenly coated. Serve immediately so sauce remains glossy on the skin.

While wings cook, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1/4 cup crumbled blue cheese, 1/2 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1 tablespoon chopped chives, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Adjust thickness with more buttermilk if too thick. Chill until ready to serve. For chunkier blue cheese dressing, fold in additional crumbles at the end.

Arrange buffalo-coated wings on a platter. Serve the blue cheese dressing in a small bowl alongside, sprinkle wings with chopped parsley and additional blue cheese crumbles if desired. Provide celery sticks and carrot sticks as optional accompaniments.

Leftover wings can be refrigerated for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.